Jun 10, 2016

Booze Hound

Booze Hound

Imperial Rye Barrel Aged Stout
1.083 - 1.0??
45 IBU
?.?% ABV

This is the first beer that will go into my new rye whiskey barrel. The idea is to have an aggressive stout that will stand up to the whiskey flavors of the first fill.

The Malts:
27 lbs Munton's Pale Ale Malt
5 lbs Roasted Barley (added at sparge unless Mash Ph climbs above 5.6)
2 lbs BlackSwaen Chocolate B
2 lbs Crystal 120L

Kettle Additions:
5lb Amber DME
4lb Panella

Hops:
4 oz Pilgrim (9.1% AA) - 60 min (45 IBU)

Water:
Adding 6.25g Calcium Chloride per 15 gallons of water


36 lbs grain @ 1.3 qt/lb = 11.7 gallons of strike water
7.2 Gallons first runnings
12 Gallons sparge water needed

Brewday Notes 7.14.16:

Ph: Water with additions: 7.33; Mash: 5.47
Strike Temp (*): Intended: 160 -> 152; Actual: 160 -> 160 (forgot to turn down thermostat -- got it down to 155 with water / stirring)
Mash Temp: 155
Sparge Temp: 169
First Runnings: 1.076 (without kettle sugars) / 9 gallons
Preboil: 1.075 / 19 gallons
O.G. 1.083 / 17.5 gallons (**)

* Strike temp is always too high. Aim 10-15 degrees lower
** Extra 2.5 gallons 1.083 wort in cursed keg -- Pitched WL500 (trappist) with 2 additional gallons of water (1.035 - 1.003). Belgian Table Stout

7.15.16: Pitched 2.3 packets of S-04 into each fermenter
7.18.16: Gravity: 1.025 (70% attenuated). Turned temperature up to see if it will drop a couple more points. Poured 1.5 liters of Old Overholt into barrel to make sure it seals.




May 14, 2016

DAS Beer that Owns Itself


DAS Beer That Owns Itself
1.045 - 1.014
40 IBU
4% ABV



The Malts:

20lb Munton's Pale Ale Malt
5lb Flaked Wheat
1 lb Crystal 60L
1 lb Crystal 120L
1 lb Roasted Barley

The Hops:

1.66 oz Zythos (9.4% AA) - 60 min
1 oz CTZ - (13.4% AA) -- 20 min
1 oz CTZ - (13.4% AA) -- 10 min
1 oz CTZ - (13.4% AA) -- 0 min

Yeast : 1 package S-04 per fermenter (5gal)


Crawford Water:


Crawford Water

Cal 32
Mg 2
Na 12
Sulfate 25
BiCarb 36
Chloride 6

Adjusted Water
Crawford

+1g Gypsum per gallon

+1g Epsom per gallon
Cal


94
Mg


28
Na


12
Sul


275
BiCarb


36
Chloride


6

Strike Water: 9 gallons

Brewday notes:

Ph: Start 6.79 | + salts 7.27 | mash 5.2 | preboil | 5.4 | post boil 4.87
Strike Temp: 165 -> 156
Mash Temp: 155 (Dropped briefly to 150 around 25 min (pump))
Sparge Temp: 176
First Runnings: 1.088
Preboil: 1.043 (19 gallons)
O.G. 1.050 (16) | 1.047 (16.5 gal) | 1.046 (17) | 1.045 (17.25 gallons)

5.16.16
Pitched Yeast at low fifties climbing to around 70. Fermentation temp -- a steady 71º
6.3.16
Cask filled; primed for 2.5 volumes CO2 with 4.5 oz corn sugar 

Apr 9, 2016

The Infamous El Guapo



The Infamous El Guapo
1.062 - 1.0??
29 IBU
?.?% ABV

Brewed at The Southern Brewing Company, Athens Georgia. 

The Big Idea: Brian said he wanted something experimental, which is a departure for a traditionalist like myself.  After racking my brain for uncommon ingredients, I decided on Mexican mole since it comes with so many flavors (chocolate, raisins, chiles). Though I usually do not care for chile pepper beer, those that are more restrained can be good. My idea was to make a beer that is very heavy in the caramel flavor department, and to use the mole as a late addition much as one wold use flavor hops, and since the mole has a lot more than chile heat going on, the flavor would not be dominated by that one aspect. I am concerned about the oil that is part of the chocolate and nuts that are in the mole, which could inhibit head retention. I am combating that fear with wheat and flaked oats to add a fluffier mouthfeel and body, a higher mash temperature, and a protein rest at the start of the mash.

The Malts:

14 lbs Two-Row
3.5 lbs Wheat Malt
3 lbs Flaked Oats
2.5 lbs 40L Crystal Malt
2.5 lbs 60L Crystal Malt
1.5 lbs 120L Crystal Malt

The Hops:

2 oz Fuggles (5.3% AA) - 60 minutes
1 oz Fuggles (5.3% AA) - 30 minutes

Other Ingredients:

8oz Mole (from the top of the butcher counter (not the generic jar stuff)) - 5 minutes



Yeast:

Dry S-04 (one packet per fermenter)

Mole essence on top of the boil. Since this seemed to contain a lot of the oils, I scooped it out.


Beer stuck at 1.022 for nearly three weeks. On 5.10.16 I added the dregs of one bottle of Orval to each fermenter.

Feb 28, 2016

DAS Beer 2

DAS Beer 2
A - 1.045 - 1.007 / B - 1.045 - 1.012

35 IBU
5% ABV (A) / 4.3% ABV (B)

Adjustments from DAS Beer 1:
  • Raising Gravity Slightly
  • Calculating for collecting 16.5 gallons rather than 15
  • Aroma additions whole leaf
  • Water adjustments
The Malts:

23 lbs Weyermann Pilsner Malt
5 lbs Weyermann Dark Munich Malt
1 lb Weyerman CaraFoam

The Hops:

1.5oz Pilgrem (9.1% AA) -- 60 min
2.5 oz Mittelfrueh (2.7% AA) -- 30 min
2.5 oz Mittelfrueh (2.7% AA) -- 15 min
3 oz Mittelfrueh (4.7% AA) -- 5 min
2.5 oz Mitterfrueh (4.7% AA) - 0 min

Yeast:
S-04 Rehydrated dry package (one fermenter)
S-04 Culture (one fermenter)

Water:
29 lbs grain = 9.4 gallons strike water needed

Crawford Water:


Crawford Water

Cal 32
Mg 2
Na 12
Sulfate 25
BiCarb 36
Chloride 6
adding .25g Gypsum, .10g Epsom Salts, and .10g Calcium Cholride per gallon to create:

DAS Beer Water: Cal 54 | Mg 4.6 | Na 12 | Sulfate 73 | BiCarb 36 | Chloride 19

Third Keg: Ferris
Adding 1 lb Panella
Steeping Roasted Barley (More than last time) to change color
Fermenting with WL500

Small Glass Fermenter:
Collected about 2 gallons of 1.045 wort

Brewday notes (2.29.16):

Strike temp: 156 for 144
Mash Temp: 152+ (Start much lower next time -- 10 + degrees)
First Runnings: 1.084
Total Volume 19 / 16.5
Preboil Gravity Intended: 1.043 / Actual 1.045
Target O.G.: 1.048 to dilute to 1.045
Actual O.G. 1.054 diluted to 1.045 (18.25 gallons)

Mash temperature got ridiculously high for I am not sure for how long. I need to start my mash much lower than target (which is what I attempted today, but the 2 degrees lower was not enough at all -- next time +10). I also need to pay closer attention to the mash.

Fermentation Temps:
DAS Beer 2 = 58º Ambient
Ferris = 65º-75º Ambient

3.12.16 - DAS Beer A - 1.011 - 76% (-- Less floculant, more active, some diacetyl still present; DAS Beer B 1.013 71% -- much more clear -- starting diacetyl rest for both beers
3.16.16 - DAS Beer A - 1.007 (85%) / DAS Beer B - 1.012 (73%). Begin Dropping temperature:
     3-16: 60s
     3-17: 50s
     3-18: 40s
     3-20: 30s

5.17.16 - Tasting DAS Beer 2A and 2B at The Southern Brewing Company:

2A: Appearance | Aroma | Flavor | Mouthfeel | Overall | Composite and Comments

1. 4.3 | 2.5 | 2.9 | 3 | 3.2 | 3.18 Candy Corn, Slight Diacetyl, Slight hop aroma and taste

2. 2 (too dark) | 2 (diacetyl, corn) | 3 | 2 (bit watery) | 2.5 | Off smell, off color, Flavor decent, balanced bittering, but not crisp

3. 4 | 3 | 3 | 3 | 3 | oxidized, clean, grain forward, slight floral, little head retention / lacing, raspberry, butterscotch

4. 2 | 2 | 3 | 3 | 2 | Slightly oxidized? Butterscotch aroma

My takeaway: Diacetyl. US-05 may not be the best choice, though I thought it dried the beer out too much, but did not notice the off flavors until others did.

2B: Appearance | Aroma | Flavor | Mouthfeel | Overall | Composite and Comments

1. 4.3 | 3.7 | 3.5 | 4.1 | 4 | 3.92 Slight vinyl / rubber, cherry? med. finish

2. 3 | 2 | 3 | 3.5 | 3 | Similar aroma as [DAS 2A], lingering bitterness that isn't crisp & refreshing

3. 5 | 2 | 2 | 4 | 2.5 | odd metallic / chemical / herbal notes, good head / lacing

4. 4 | 3 | 4 | 3 | 4 | Good Pilsner malt aroma, nice dry finish

My takeaway: Better, but still not crisp enough. Do I re-examine the water additions? Different hop? I am not sure where the vinyl / rubber comes from. Maybe ferment a little warmer?

Jan 10, 2016

DAS Beer 1



DAS Beer 1

1.041 - 1.007
36 IBU
4.5% ABV
Malts:

20 lbs Weyermann Pilsner (80%)
4 lbs Weyermann Dark Munich (16%)
1 lb Dingemans Caramel Pils (4%)

Hops:

1.5 oz Pilgrim (9.1% AA) -- 60 min
2.5 oz Mittelfrueh (2.7% AA) -- 30 min
2.5 oz Mittelfrueh (2.7% AA) -- 15 min
5 oz Mittelfrueh (2.7% AA) -- 5 min
2.5 oz Mittelfrueh (2.7% AA) - 0 min

Yeast:

S-04 (rehydrated dry package)

Strike Temp -- (Intended 158 -> 146) (Actual 146: Started hot, added more water to cool it to 146)
Mash Temp -- 146
First Runnings Gravity -- 1.058
Preboil Gravity -- 1.039
Total Volume -- (19 -> 15 intended) (19 -> 16.5 actual)

Third keg, the green one -- steeped a handful of roasted malt in some of the wort to change color. This one will be fermented outside the fridge. Called "Bro Time".

Brewday Notes / Issues:

  • Last approx 5 gallons of second runnings sat for around 20min or so in the mash tun, and got pretty warm (170+). This may explain astringency if it appears.
  • Only boiled down to 16.5 gallons instead of the 15 I planned for.

Fermentation:

Temperature: DAS 55º ambient; BroTime 65-72º ambient

1.22.16 : DAS 1.012; BRO 1.007
Raising temp on DAS for diacetyl rest (about 63º)
BRO's color not as dark as expected.
1.30.16: Tasted DAS 1.007. Maybe a hint of diacetyl (it has been cool 63º-64º), so I am going to give it another week or so. Took a quart of BroTime and dry hopped with 6 grams (equivalent of 1oz / 5gal) Oglethorpe County "Cascade".
2.4.16 - Began dropping temperature on DAS (50s)
2.5.16 - Cropped yeast from bottom of kegs, repressurized, and dropped temperature further (40s). Tasted the test dry hop with Oglethorpe hops -- very grassy.
2.6.16 -- Dropped temperature further (30s)
2.18.16 -- Transferred to another clean keg and gassed to around 2.5 volumes CO2.





Space Ritual

Space Ritual
1.049 - 1.005
48 IBU
5.8% ABV

This was brewed at The Southern Brewing Company, Athens Ga, as part of their Luche Librador Challenge.

Malts:

13 lbs Two-Row
8.5 lbs Malted Wheat

Hops:

1 oz Magnum (13.7% AA) - 60 min
1 oz Polaris (18.4% AA) - 15 min
1 oz Galaxy (13.8% AA) - 5 min
1 oz Huell Melon (5.2% AA) - 5 min
.5 oz Galaxy (13.8% AA) - 0 min
1 oz Huell Melon (5.2% AA) - 0 min

Yeast:

Southern Brewing Company Wild Azalea / S-05

Mashed @ 146
Fermented Warm (high 70s-80)

Jul 10, 2015

El Jeffe Amberweissen

El Jeffe Amber Weissen

1.054 - 1.009
21 IBU
5.9% ABV


Take Off, You Gose
1.043 - 1.007
16 IBU
4.7% ABV

The Thing:
Second 15-gal brew. All one wort (target 1.049). Last four gallons to be diluted with a gallon of water for close to 1.039. Small beer to get smoked sea salt (or other variety) and lactic acid. May also get some citrus peel, though I think the flavor may clash with sourness -- may opt for coriander or something else. 

The Malts:
10# Malted Wheat
15# Vienna Malt
4# Flaked Wheat

Hops:
1.5oz Centennial (9.1% AA)

Other Ingredients (Small Beer Only):
Indian Coriander (.5oz boiled for 10 min)
Pink Himalayan Salt (around .75oz)
Lactic Acid (5ml per Gallon)


Yeast:
Wyeast 3068 (10 gal)
US-04 (5 gal)

The Mash: Here's the plan: Initial protein rest will be at 122 degrees. After twenty minutes, I will pull a large (nearly half of the mash) decoction and heat it to 155. I will hold it there with a lid and a sleeping bag for about fifteen minutes before bringing to a boil. At that point I will add the decoction to the main mash until the saccrification temperature of 146. This rest will be held for one hour, before mash-out (around 168).


  • 122 - 20 min
  • Decoction 155 - 15 min then boil
  • Return decoction to 149 -- 45 min (should not have added the entire decoction - was aiming for 146. Changed time from 30 to 45 min
  • 154 - 20 min
  • 166 - 15 min
  • Mash out - 170




Brewday Reflections:

  • Decoction was a little too much, and I should not have added the entire thing back to the mash. This raised the temp to around 172. I got it back down to 149 by adding water.
  • I added a 166 rest to allow the mash to circulate more since it did not circulate during the 149 rest since it was warmer than I wanted.
  • Added an additional 15 minutes to the boil since it did not seem as though I was boiling off enough.
  • Efficiency higher than calculated = 16.5 gallons of 1.054 wort, rather than 16 gallons of 1.049 wort.

Fermentation:

Fermentation has been vigorous, especially the 3068.
Fermentation started around 63 degrees. Allowed to climb to 65-70 degrees.


May 22, 2015

toxic avenger / angel piss





The Toxic Avenger

1.087 - 1.023
98 IBU
8.3% ABV

Angel Piss

1.034 - 1.005
32 IBU
3.8% ABV


 

Total Grain Bill:
25 lbs Marris Otter
1 lb CaraMunich 40L
1 lb 60L Crystal
1.25 lbs Honey (piss only)

Hops (small beer):

1 oz Centennial (9% AA) - 60 min
1 oz Centennial (9% AA) - 15 min
1 oz Galaxy (15% AA) - 0 min
1.5 oz Galaxy - Dry 7 days

Hops (strong beer):
1 oz Centennial (9% AA) -- FWH
1 oz Centennial (9% AA) -- 60 min
2 oz Zythos (10.9% AA) -- 60 min
5 Simcoe (13.8% AA) - 60 min
1 oz Zythos (10.9% AA) -- 20 min
1 oz Galaxy (15% AA) -- 15 min
1 oz Centennial (9% AA) - 5 min
1 oz Galaxy (15% AA) -- 5 min
1 oz Zythos (10.9% AA) -- 5 min
2 oz Zythos (10.9% AA) - 0 min
2 oz Galaxy (15% AA) - 0 min
2 oz Centennial (9% AA) - 0 min
1oz Galaxy - Dry 7 days
1oz Zythos - Dry 7 days
1oz Centennial - Dry 7 days

Water:

9 gallons strike water

Mashed @ 154
Fermentation Temp - around 62



 Notes:


6.9.15 -- Checkd gravit of both beers (1.023 and 1.005). Small beer is tasting very good with a surprising presence from the honey. The only concern is that it is too dry and may be perceived as watery (again  honey). Big beer is rowdy and bitter -- I suppose that was the point. I am thinking this one may still have a couple points to drop, so I am going to leave it at around 70 degrees for another week or so before dry hopping.

I am thinking of the following for dry hopping:

Big Beer - One ounce each of Zythos, Centennial, and Galaxy
Small Beer - 1.5 oz of Galaxy

I conducted anIPA Study over the course of two days. I am not sure where this influenced my practice.



: 5.8.15

Straight to ale Monkeynaut:

Aroma is of orangesand mangoes with just a hint of Piney resin very pleasant and desirable. This this is good as a medium or bass note, but we do use something else for Crispness and brightness at the end smells very good tastes very good but isn't very bright. Pineapples.
Finish is piney, but not thick and resiny.

Jekyll Hop Dang Diggity:


More piney - earthy aroma. Bright finish. Crisp. Beer is more drinkable, but more due to grainbill. Hope are lighter and crisper, more pine flavor.


Weyerbacher last chance ipa:


Dank. Some fruit, but they seem more like the base levels of pineapple. Finish has good crispness but not much mid range here. Having less of the mid range could make a beer more drinkable, I would want a little more than what it is here overall hot profile is very good just wanting more in the middle. I bet this is Columbus.


Day two:

Ballast point Dorado

Big Pine like aroma. Heavy Pine and resin flavor, mixed with the alcoholic nature of this beer 10% it is almost medicinal in quality.

The aroma is orange pineapple and mango in nature yet slightly faint, especially for a double I P a.

This is not the hop character I am looking for.

Westbrook ipa

Sweet grass / lime aroma
This is the type of aroma is what I want, but perhaps a little dif.

Mid-range bitterness is good

I like this a lot.
I would make the aroma more fruity and pronounced.

Look at your recipe draft and back off ibus then add those hops later and dry.

21st amendment brew free or die.

Quite bitter, but not as much flavor and aroma as I would like.
A tad soapy. Very traditional west coast

Mar 28, 2015

Mordecai Brown


Mordecai Brown Ale
1.060 - 1.015
75 IBU
5.9% ABV


The Malts: 26.5 lbs

14 lbs Maris Otter
7 lbs Light Munich Malt
2 lbs Brown Malt
1 lb Carafoam
1 lb 60L Crystal Malt
.5 lb 40L Crystal Malt
.5 lb 80L Crystal Malt
.5 lb 120L Crystal Malt

The Hops:

1 oz Magnum (14.2% AA) - 60 min
1.5oz Centennial (9%AA) -- 30 min
1.5oz Simcoe (13.1%AA) - 20 min
1.5oz Centennial (9%AA) - 15 min
.5 oz Simcoe (13.1%AA) -- 15 min
1 oz Zythos (10.9%AA) - 10 min
1 oz Simcoe (13.1%AA) - 10 min

Water:

8.8 gallons Strike water
Mash = 154 degrees

Brewday Notes and Reflections:

First Runnings: 1.085
Preboil - 1.054
O.G. -- 1.060

Gravity was a bit lower than planned because I did not boil off enough. This seems to happen frequently. I should always have the burner turned all the way up. I ended up with 12 gallons of 1.069 instead of the 11 gallons of 1.069 I planed for.

Feb 20, 2015

Another Pegasus

1.043 - 1.011
34 IBU
4.2% ABV

The Malts:

12 lbs Rahr Two Row
6 lbs Flaked Wheat

The Hops:

.5 oz Simcoe (13.8% AA) - 75 min
.75 oz Mosaic (11.6% AA) - 15 min
1 oz Simcoe (13,8% AA) - 10 min
2 oz Simcoe ( 13.8% AA) - 0 min
2 oz Mosaic (11.6% AA) - 0 min

Yeast:

S-04 Dry Yeast (one fermenter)
Mangrove Jack's Newcastle Dark Ale M03 (the other fermenter)

Water:

6 gallons strike water

Target Mash Temp - 155
Strike Temp 168 - 65 / 167 / 70

Brewday Notes and Reflections:

First Runnings 1.068
Preboil - 1.035

A rather easy brewday where all my equipment worked the way it should with the only exception being the HopBlocker (which could be attributed to me). This was the first time I added whole hops to the kettle, and the bulkhead got a little clogged with hops.

Notes:
Though I used two different yeasts, both fermenters finished @ 1.011.